I know it’s been over two months since I’ve posted an actual blog, but I’ve been eating lots of delicious foods this summer that have been documented on the ‘Gram (@critiquingcarnivore) Nothing has been really blog worthy…so lame and a poor excuse, but that’s what it is. Anyway, I’m back and back in the state of Texas and how else was I going to spend my first night in the heat than spend money I don’t have and eat some great tacos! One of the newest additions is Bartaco.

Across from HG Sply, along the Trinity in Westbend is Bartaco, the white building catching your eye walking by the river. You walk inside and it has a Mexican beach look, wicker notes and white plank walls. The hostess was inviting and accommodating while we waited for a table, although the front is pretty tiny and not great for several parties to be waiting for a table. However, the bar is located directly to your left as you walk in, inviting you to pull up a chair and have one of their amazing cocktails while waiting.

We were sat down and our waitress was cute and asked if we had been before. Two out of four of us had not, but she didn’t care to explain the system of how things work thoroughly. She explained some how to order, but some things she wasn’t clear about. I understand, half of us did know, but regardless an explanation of the different kind of service offered is always welcome for newcomers. With that said, she did explain that you order almost the way you would sushi. You mark on a personal piece of paper what you’d like to order with a pencil, marking the item and quantity. Upon completion, I later figured out, you place a card to flag your server (you do this almost every time you want their attention). They go through everyone’s order to confirm and you’re done! It’s a different way for ordering tacos, but for the kitchen it may be easier to help fire food.

If you don’t know this about me then here you go: before going somewhere new I always check them out on instagram beforehand. One thing I learned from instagram is that the drinks are incredible, fun combinations and well made. One drink that has had some recognition is called Smoke on the Water. With mezcal, watermelon, lemon, and mint this drink is super refreshing and not sweet! For a hot day it’s perfect and overall the prices were not astronomical. Also, they make for cute pictures…look how pretty!

A couple of things pertaining to the tacos. These guys are small, only four inch tortillas. I recommend at least three, maybe four plus. They also aren’t full of lettuce or tomato, it’s loaded with your main ingredient and topped with herbs and some extra flavor enhancers. Another tip…keep track of who got what. They brought the tacos out at once and some orders were put on the same trays. Make sure everyone got the right amount and right options. Then, divide and conquer.

Guys, look at me eating seafood in Texas! Yes, I just saw the cod and couldn’t say no. It was a nice piece of fish with a good fry to it, but I would’ve loved some more cilantro or something with it. Definitely recommend adding some pepper sauce (there are three different kinds on the table, jalapeño and habanero are two options) to add some flavor. I would’ve added some pepper for seasoning as well. Prepared well, just needed some kick.

Next up, pork carnitas! A taco staple, carnitas are slow cooked pork, shredded to delicious perfection. These carnitas were delicious with some more condiments and flavors coming together than the fish. The tangy mojo sauce added some nice elements, this was a favorite of both instagram and myself.

Lastly, the fan favorite of all is the chicken pastor: achiote marinated chicken with grilled pineapple this is definitely the most flavorful of the three tacos. The chicken was grilled and marinated wonderfully, the pineapple adding that acidic tang to balance the taco. By far this was the best taco, I was sad I only got one.

Overall Bartaco is a great new spot for tacos in Fort Worth. With killer cocktails and an array of taco options (duck, redfish, pork belly, oh my!) this will soon be THE stop along the Trinity. All the bikers and runners will flock here to recoup, taking a breather and being sure to stay hydrated! 🍹

This is what dreams are made of…or at least bbq dreams. I can officially say that I’ve had the best bbq in Texas. Texas Monthly made the tough decision back in 2008 to name Snow’s BBQ the best bbq in the state. It’s created quite the following, hundreds of people waiting for hours to try the brisket and pork, flocking from around the country and even the world. Along with the food people only hope to catch a look at the famous pit master, Tootsie Tomanetz.

Although the original Texas Monthly article stated they make the best in ’08, the popular joint was renamed the best this year. The article (which you should give both a read) perfectly describes the scene at Snow’s. You enter tiny Lexington, TX, the sign stating a population of 1,200. You find parking in their “downtown” and head towards the small red building that has several parked cars along the main street. You loop around and take your place in line. It’s early in the morning (I suggest getting there between 7:45-8:45 to secure getting food) and you just wait. People have brought chairs, beer, water, cornhole, the whole nine yards…and they aren’t even open yet. As they open their doors and the line starts to slowly move, you finally catch a glimpse at the “open air shed” that houses the three to four working smokers.

One great way to pass time while waiting is sipping either on the complimentary water or go for the keg of free Lone Star beer. Yes, they have a free keg of beer for all to enjoy. A small thank you from the Snow’s family for your service and patience. You may be able to catch Ms. Tootsie herself pulling up in her white pickup truck and get right to work, and she’s a mere 82 years old.

Three hours seem to go by fast because soon enough you’re near the front and finally come face to face with the bright Snow’s sign and peak at the quaint back patio area, equipped with several tables and funny signs to boot. Yes, it took about three hoursto get food and yes it was well worth it.

Soon, you’re nearly at the door, and the guest book is to your left. You sign your name and where you’re from and simply can’t help yourself from browsing through the names and places. Naturally there are plenty from all over the Lone Star state, but other places that caught our eye were Madrid, New Zealand, Singapore, even the group behind us drove from Louisiana that morning just for Snow’s.

Finally you enter the sacred building, the smell of oak and sweet aromas filling the air. For such great quality and for the best, the prices at Snow’s are very reasonable. I highly recommend the brisket (obviously), but also the pork. Naturally you have extremely high expectations of what you’re about to eat, knowing its been named the best bbq in Texas.

Oh my word, mind blown. It truly is the best bbq I have ever had. The meat had a smoke ring all the way around, not just one side like most places. It pulls apart so smoothly and you can tell its going to melt in your mouth. The flavors of the wood come through and the sauce only enhances the smokiness of the meat, it doesn’t steal the show.

The pork was just as smoky and the rub was more prominent. It seemed to be more peppery than the rub on the brisket and a thicker layer. The meat was moist and, like the brisket, the meat to fat ratio was perfectly balanced.

Everything about Snow’s lived up to the expectations set by Texas Monthly. You knew there was going to be a long line, a long wait, but knowing a keg of beer was waiting reassured you the wait was worth it. And aside from that you knew that the meat and atmosphere of Snow’s was also going to be worth it.

Exiting the famous building you feel a sense of satisfaction, accomplishment, and Texas honor. Most of all you feel complete because it’s worth being able to say you’ve been to Snow’s, the best bbq in Texas.

Last week was a pretty big week for my family…my sister got married! She lives in Greensboro, NC which is just thirty minutes north of one of the biggest pork barbecue cities, Lexington.

Now aside from being pork instead of beef, Carolina barbecue is mainly vinegar based. Barbecue is iconic to American history, when you think about it, and especially in North Carolina. There are two distinct types of barbecue, Eastern style and Lexington style. Lexington barbecue uses a red sauce that has ketchup, vinegar, and pepper as well as other spices. They also use the red sauce as the base for the coleslaw, using the sauce instead of mayonnaise.

Since I’m a Texas and beef girl, I had some help in the taste testing of two different barbecue places from my dad. The first place we went to was Bar-B-Cue Center. Let me say, this place is classic. Classic set up inside, classic barbecue. Everything about the food was great, the slaw was particularly interesting with a peculiar, but delicious addition to it that we couldn’t quite figure it out! The hush puppies were great and the meat was really delicious.

The second place we went to was simply called Lexington Barbecue. The first thing you notice is the smoke stacks around the back/side of the building. You know it’s going to be good. In my opinion the pork here was much better than at Bar-B-Cue Center, not by much though! The meat was tender and pulled apart, it was tastier, and the slaw was solid. The hushpuppies were crisp on the outside and soft on the inside, but Bar-B-Cue Center had the better hush puppies, in my opinion.

I would most certainly return to both spots in the future, but my overall vote would have to go to Lexington Barbecue. The meat there was better and the hush puppies still tasted good! However, when in Lexington it’s pretty hard to go wrong when it comes to their own style of North Carolina barbecue!